1. Preheat the oven to 190ºC/375ºF/gas 5 and butter a large pudding dish. 2. Let’s start with your dry ingredients - mix together the dark muscovado sugar and flour in a large bowl. 3. Next up, your wet ingredients - measure out the milk and beat in the egg, vanilla and melted butter.4. Pour this mixture over the sugar and flour, stirring to combine. 5. Chop and fold in your dates and pecans then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks! 6. Sprinkle over the 200g dark muscovado sugar and dot with the butter. Measure your boiling water in a jug and and stir in your rum and vanilla then pour immediately over your pudding and transfer to the oven for 50 minutes. The top of the pudding should be springy and spongy when it's cooked and the liquid will have soak through to reveal a rich, sticky boozy sauce. Serve with vanilla ice cream or whip cointreau into double cream for a hearty finish!